Soy-Marinated Chicken Thighs with Shiitake Mushrooms

Another yummy dish...but I'm only going to give it 9.5, as it is not quite over-the-top amazing, but close :) Despite the hot sauce level used, the finished product is not all that spicy (unless you dip up a bunch of the sauce with each bite).  The walnut oil was pricey--but it definitely lends its flavor to the final product, so don't skip it or substitute!  Now to hunt for more recipes using walnut oil...

Link to original recipe: https://www.foodandwine.com/recipes/soy-marinated-chicken-thighs-with-shiitake-mushrooms

Ingredients:

1/2 c. low-sodium soy sauce
2 large garlic cloves, minced
1 T. finely grated fresh ginger
2 tsp. hot sauce (I used Tabasco)
1/2 c. water
8 boneless, skinless chicken thighs
2 T. canola oil
1 lb. shiitake mushrooms (remove stems, slice caps 1/4" thick)
Kosher salt and freshly ground pepper
6 green onions, white and light green parts only, thinly sliced (you can also use the dark green parts, but I just didn't prefer to this time)
2 tsp. lemon juice mixed with 1 tsp. walnut or hazelnut oil

Instructions:

1. In an 8" x 8" baking dish (glass or ceramic), combine the soy sauce, garlic, ginger, and hot sauce.  Stir in the 1/2 c. water (oops, just realized I did not do this when prepping it--still turned out great :))

2. Add chicken thighs and turn to coat.  Cover and refrigerate for at least 1 hour.  (I actually went closer to 2 hours, and original recipe says to turn a few times.  I was not at home, so this did not happen.  Again, it turned out fine :))

3. Uncover dish and discard half of marinade (I did not measure, I just poured off what looked like half to me). Place dish in oven.  Heat oven to 350°F.

4. Once oven reaches 350°F, bake for 45 min.  Turn chicken at 15 min. intervals.

5. Meanwhile, in a large, nonstick skillet, heat the oil over medium to medium high heat.  Add the mushrooms, along with sprinkles of salt and pepper.  Cook, stirring occasionally, for around 4 min.

6. Add the green onions and continue cooking for 5 min, stirring occasionally.

7. Remove from heat, then stir in the lemon juice/walnut oil mixture.

8. Serve the chicken drizzled with a bit of the marinade sauce from the pan, along with the mushrooms and enjoy!